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Sweet Potato Zucchini Muffins Recipe

Recipe by: Sheryl Shatswell Carnes

"Inspired by Starbucks® zucchini bread. I thought sweet potato would be the perfect complement to the zucchini. This is just a great breakfast treat that even the kids will enjoy! Serve with a little butter and syrup. Yum!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Preheat oven to 375 degrees F (190 degrees C). Spray muffin tins with cooking spray.
  • 2Cook sweet potato in the microwave until tender, about 6 minutes. Peel and dice sweet potato; transfer to a large bowl.
  • 3Mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. Spoon 1/3 cup batter into each muffin cup.
  • 4Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.
Ingredients
  • 16 servings
  • 143 cals
  • cooking spray
  • 1 sweet potato
  • 2 cups biscuit mix (such as Pioneer®)
  • 1 1/4 cups brown sugar
  • 1 cup milk
  • 1 zucchini, grated
  • 2 eggs
  • 2 tablespoons margarine
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon vanilla extract, or to taste
  • 1 pinch ground nutmeg
Nutrition

Amount per serving ( 5 total)

  • Calories:
    143
    7%
  • Fat:
    4.6
    7%
  • Carbs:
    23.5
    8%
  • Protein:
    2.7
    5%
  • Cholesterol:
    24
    8%

Based on a 2,000 calorie diet

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